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This easy to make healthy family meal is high is vitamins, minerals, and fiber.

Ingredients:

Nonstick cooking spray

2/3: cup fat-free sour cream

1: teaspoon finely shredded lime peel

3: teaspoons lime juice

½: teaspoon honey

Pinch salt:

1 cup frozen sweet soybeans (edamame), thawed:

½ cup canned no-salt-added black beans, rinsed and drained

1 cup frozen whole kernel corn, thawed

1/3 cup chopped green onions

1 teaspoon ground cumin

Pinch ground black pepper

4: 8 inches fat-free flour tortillas

¾ cup shredded reduced-fat Monterey Jack or cheddar cheese (3 ounces)

1/3 cup snipped fresh cilantro

Preparation:1.Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray; set aside. For crema, in a small bowl combine sour cream, the 1 teaspoon lime peel, 2 teaspoons of the lime juice, the honey, and salt.
2.For the crema, in a medium bowl combine soybeans and black beans. Use a potato masher to coarsely mash the beans, leaving some of them whole. Add half of the crema, the corn, green onions, cumin, pepper, and the remaining 1 teaspoon lime juice.
3.Arrange tortillas on a work surface. Sprinkle cheese over half of each tortilla. Top cheese with corn-bean mixture. Sprinkle evenly with cilantro; fold unfilled halves of tortillas over filled halves, making half moon shapes.
4.Arrange quesadillas on prepared baking sheet. Lightly coat tops of quesadillas with cooking spray. Bake about 8 minutes or until lightly golden. Transfer to a cutting board. Cut each quesadilla into three wedges. Serve with the remaining crema; if desired, sprinkle with additional lime peel.